转自http://www.food.com/recipe/swedish-crispbread-kn-ckebr-d-30989
This is the traditional Swedish crispbread often served at Midsummer or Christmas together with herring and cheese (SOS - Sill, Ost, Smor). I prefer fennel as a spice, but you could try caraway or aniseed, or a mixture as well. Make sure the oven is as hot as possible. The hole in the middle is traditional, and necessary for the placing on the stick. If you don't have a Swedish roller, prick the breads everywhere with a fork before baking.
| 酵母 | 1 1⁄2 teaspoons |
| fennel or anise seed | 1 tablespoon |
| 温水 | 2 CUPS |
| 盐 | 1⁄2 tablespoon |
| 粗黑麦粉 | 3 1⁄2 CUP |
| 面粉 | 1 1⁄2-2 cups |
溶解酵母于水中，加入fennel/anise seed和盐
加入黑麦粉和面粉，直至面团能够成团，揉面五分钟以上。
把面团分成16份，揉成团，发酵40分钟
把烤箱开至最高温预热。依次把面团擀成直径8-10 inches的薄圆形。擀面时用黑麦粉来防粘。在每个圆形中间做一个one-inch大小的圆孔。用叉子在面团表面扎满孔。
每个面团依次在烤箱烤大约2-4分钟，至颜色变棕色但没有焦。全部烤好后把它们串在棍子上放凉。在干燥处存放。
